Chicago Shrimp De Jonghe
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 907.18 g medium shrimp
- 118.29 ml butter, melted
- 59.14 ml dry sherry
- 2 garlic cloves, minced
- 29.58 ml finely chopped fresh parsley
- 14.79 ml finely chopped fresh chives
- ground nutmeg (just a pinch)
- salt, to taste
- cayenne pepper, to taste
- 236.59 ml dry breadcrumbs
directions
- Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside.
- In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
- Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
- Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
- Spread half the crumb mixture over the shrimp.
- Add remaining shrimp in another layer; top with remaining crumb mixture.
- Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.
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